How to make caramel macchiato bread

caramel sauce

Raw materials: 100g white granulated sugar, 20g clear water, 150g light cream

How to make caramel macchiato bread

1. Add clear water to the white granulated sugar, stir it slightly, heat it over low heat, and do not stir it in the middle;

How to make caramel macchiato bread

2. Turn off the heat when the sugar juice is boiled to scorch color;

How to make caramel macchiato bread

3. Add light cream quickly, and notice that the light cream should be heated to about 100 degrees in advance. You can cut the box open and heat it by microwave, or you can heat it by milk pan;

How to make caramel macchiato bread

4. Stir quickly while adding;

How to make caramel macchiato bread

5. Put it into a sealable glass container;

How to make caramel macchiato bread

6. Cool and refrigerate to make caramel cream sauce.

How to make caramel macchiato bread

Caramel Cream Filling

How to make caramel macchiato bread

Ingredients: 100g water, 100g Caramel Cream Sauce, 20g sugar, 20g butter, 30g low flour, 30g corn starch, 40g milk powder, 40g egg yolk

How to make caramel macchiato bread

1. Add water, Caramel Cream Sauce, sugar and butter into the pot, heat over low heat, and stir until the sugar dissolves;

How to make caramel macchiato bread

2. Turn off the heat when boiling, add the scattered egg yolk into the pot slowly and little by little, and stir quickly while adding, so as to avoid the egg yolk solidifying into egg flower;

How to make caramel macchiato bread

3. Sift all powders into the pot;

How to make caramel macchiato bread

4. Mix evenly with a rubber scraper. If there are small particles, carefully roll and mix them until they are smooth without particles;

How to make caramel macchiato bread

5. Put the pot on the fire again and heat it with a small fire. While heating, keep stirring and scraping with a rubber scraper until it becomes dry and hard mud. This process should be paid great attention to. The action on the hand should be fast, so as to avoid caking of different sizes. It doesn’t matter. After turning off the fire and rolling evenly, it can become smooth and mud;

How to make caramel macchiato bread

6. Put it in a bowl, wrap it with plastic wrap or cover it, and refrigerate for 2 hours to make caramel cream filling.

Coffee soup

Ingredients: 20g high gluten flour, 100g warm water, 5g instant coffee powder (pure black coffee powder does not contain sugar and cream)

1. Add warm water into the milk pot, then add instant coffee powder, stir evenly until the coffee is completely dissolved;

2. Sift in 20g high flour;

3. Stir with a rubber scraper until smooth without particles;

4. Then put the milk pot on the fire, heat it to about 65 degrees over low heat, stir it while heating, turn off the fire when the batter becomes thick, wrap it with plastic wrap after cooling, and send it to the refrigerator for 2 hours.

Coffee bread dough

Ingredients: soup dough, 270g high flour, 70g sugar, 4G salt, 40g whole egg, 40g milk, 4G dry yeast, 20g butter

1. Add all the ingredients except butter into the toaster;

2. Select the mixing procedure and start to stir the dough;

3. Pause after mixing for 15-20 minutes, when the dough has been basically stirred;

4. Add softened butter;

5. Start the procedure again. After a mixing procedure is finished, add about 15 minutes to stop the procedure. Take a small piece of dough and stretch it slowly. If the dough is tough and difficult to break, it can form a transparent film. After breaking, the edge of the break is basically smooth. If it can’t reach this level, please continue to stir;

6. Take out the battered dough, knead it into a ball, put it into a large basin and wrap it with plastic film;

7. Ferment in a warm place (8-30 ℃) to twice the size;

8. Take out the dough to exhaust steam, divide it into 12 equal parts, about 40g each, and round them one by one;

9. Take a small dosage and pull it apart, then wrap it in about 25g Caramel Cream stuffing;

10. Tighten the necking;

11. Roll the dough with the end down, and put it into the 6 large muffin molds which have been padded with paper molds;

12. Put into a 35-40 degree oven, put a plate of boiling water under it, and ferment until the mold is full;

Cocoa pastry can be made at the same time

Cocoa pastry

Ingredients: 100g butter, 40g sugar powder, 6G cocoa powder, 35g egg yolk, 75g low gluten flour, 40g high gluten flour, 14tsp baking powder

13. Soften butter at room temperature and add sugar powder;

14. Stir the mixer at low speed until the paste is smooth;

15. Add the egg yolk in two to three times. Each time, stir it evenly, and then add the second time until it is even;

16. Mix and sift low powder, high powder, cocoa powder and baking powder into the basin;